The purpose of this study is to evaluate efficiency of two months of olfactive trainingon olfactory and taste loss secondary to covid-19. We will compare 2 groups : olfactivetraining group versus no olfactive training group.
The purpose of this study is to evaluate efficiency of two months of olfactive training
on olfactory and taste loss secondary to covid-19. We will compare 2 groups : olfactive
training group versus no olfactive training group.
Other: Olfactory rehabilitation consists of smelling a series of spices every day for 2 months
Olfactory rehabilitation consists of smelling a series of spices every day for 2 months:
vanilla, coffee, dill, thyme, cinnamon, cloves, lavender, coriander, light vinegar, mint,
and cumin.
This rehabilitation is based on the protocols proposed by SFORL (French ORL society) and
Oleszkiewicz et al.8
Allergies to certain spices will be noted at the start of the study:
- in known allergy: change by another spice which belongs to the same chemical
category.
- in case of allergies to several scents: patient is not included in the study.
- in case of allergy appearing during participation: clinical evaluation by ENT,
change by another spice which belongs to the same chemical category.
- in case of allergies to several scents occuring during participation: patient is
excluded from the study.
Inclusion Criteria:
- SARS-CoV-2 infection suspect or confirmed
- supported by CHU Guadeloupe
- with brutal olfactory or taste loss
- affiliated or beneficiary of a social security scheme
- informed consent signed
Exclusion Criteria:
- recent rhinosinusitis, less than 6 months
- lingual pathology
- communication disorder
- Patients subject to a justice safeguard
- Allergy to several spices that are part of the rehabilitation set
- Pregnant or breastfeeding women
- Absence of signed consent
Chu de La Guadeloupe
Pointe-à-Pitre 3578599, Guadeloupe
Suzy Duflo, MD PhD, Principal Investigator
CHU de la Guadeloupe